Warm Lemon and Rosemary Pudding Cakes

This recipe is a collaboration with LemonGold, new product by my favourites ClemenGold. These lemons are completely seedless – great for juicing and candying (the segments aren’t cratered since they’re pipless), and are available at Woolworths.

Lockdown has got so many of us baking and I’m loving it, it’s been a joy to see everyone having fun in the kitchen. So while living in limbo at my sister’s (before I eventually relocate to California) the weather has started to change. Winter is coming, and I wanted to make Sansa’s lemon cakes as a warm dessert.

Prep time: 30 minutes
Bake time: 40 minutes

Ingredients:

3 eggs (whites and yolks, separated)

1 C sugar

1 C milk

6 Tbsp of lemon juice

2 tsps of lemon zest

2 Tbsp of butter (melted)

6 Tbsps of flour

1 Tbsp of rosemary (finely chopped)

Method:

Preheat oven to 180°C.

Prep a deep baking tray with six greased ramekins.

In a mixing bowl, whisk egg yolk, lemon juice and zest, butter and rosemary. Then mix in the flour and sugar.